Lime Drizzle Cake with Blackcurrants and Raspberries

This is based on a recipe in Good Foods 101 Cakes and Bakes.

For about 20 slices you need:
225g soft butter
225g caster sugar
250g self raising flour
25g ground almonds
100g blackcurrants
100g raspberries
juice and rind of 2 limes
4 eggs
50g flaked almonds

For the syrup:
140g caster sugar
juice of 2 limes and 2 lemons

Begin by making the cake. Cream together the butter and sugar, then add the eggs, lime juice and rind, flour, ground almonds and a little milk if necessary to make a smooth but thick batter. Fold in 2/3 of the fruit and scrape into 2 lined loaf tins. Scatter over the rest of the fruit and the flaked almonds. Bake in a moderate (150 degrees) oven for about 45 mins.

Meanwhile make the syrup - gently heat the juice and sugar til the sugar has dissolved. Once the cakes are cooked, prick with a cocktail stick and pour over the syrup. Allow the cakes to cool completely before cutting into slices and enjoying.